INGREDIENTS
½ cup sour cream
3 Tbsp. lime juice, divided
1½ tsp. chili powder, divided
2 cups ground tortilla chips (about 5 cups whole chips)
Freshly ground black pepper to taste
Kosher salt to taste
1 lb. cod, cut into 1- to 2-inch pieces
Canola oil for frying
PREPARATION
• To make the dipping sauce, mix together the sour cream, 1 tablespoon lime juice and œ teaspoon chili powder in a small bowl. Set aside.
• In a shallow pan or bowl, season the ground tortilla chips with the remaining 1 teaspoon chili powder and pepper. Taste and add salt if needed.
• In a medium bowl, toss the cod with the remaining 2 tablespoons lime juice, then roll them in the ground tortilla chips, pressing the crumbs onto the fish to coat on all sides.
• Meanwhile, fill a deep skillet with about 1-inch of canola oil over medium-high heat. When oil is hot enough to fry (test by dropping a pinch of ground tortilla chips into the oil; if it bubbles, the oil is ready), carefully fry about 6 nuggets at a time, cooking on all sides until browned, about 1 minute per side. Use a slotted spoon to remove them to a paper towel-lined plate and repeat with the remaining nuggets. Serve immediately with the dipping sauce.
This article appears in December 2014.